Living in Texas, there’s a plethora of Tex Mex restaurants to keep our tastebuds entertained. Tim and I LOVE us some Mexican food (and margaritas). As a matter of fact, one of our first and most memorable dates took place at a place called Chuy’s. Mexican restaurants make such great date spots. The ambience is casual, fun, loud, and uplifting. The bottomless chips and salsa are such a great complement to good conversation as you dip them in house specialty salsas or ooey-gooey chile con queso and just munch away. And the food..oh man..the food! There’s nothing more intoxicating than the smell of sizzling onions and meat. Can I get an “Amen!”? For the most part, I have great self-control. However, I’m only human. Mexican resturants = put on my fat pants
When we go to our fav local Mexican restaurants, we don’t need to look at the menu. We always order combination fajitas for 2 (or 3) which includes grilled beef and chicken (and shrimp if we feel like splurging) served with rice, beans, pico de gallo, sour cream, guacamole, and cheese. Quite a spread, no?
We are currently on a budget which means we only go out to eat at most twice a week. Therefore, we make a conscious effort to try new places each time. Otherwise, as I’m a creature of habit, we’d go to the same restaurants all the time (and we certainly have done so in the past). As a result, we don’t go to our fav Mexican restaurant as much as we’d like to. But of course, life without fajitas is not acceptable here in Texas! And so it was only natural that I tried to recreate this meal at home. I usually marinate the meat overnight and cook it in a skillet, but as I seem to be getting busier and busier, use of the slow cooker seemed promising :).
So here’s my attempt! And it’s a winner!
Slow Cooker Spicy Tex-Mex Beef Fajitas
Slighted adapted from Allrecipes
Serving size: 4 people | Prep time: 30 min | Cooking time: 6 hours
-1 Ib. flank steak
-8 flour tortillas (or corn)
- 2 Tbs. garlic, minced
- 1 Tsp. cumin
- 1 Tsp. chili powder
- 1 Tbs. adobo sauce
- 2 Tbs. cilantro, chopped
- 1/2 jalapeño, seeded and chopped
- 2 Tbs. lime juice
- 1 (14.5) oz. can of diced tomatoes
- 1/2 Tsp. salt
- 1 Tsp. pepper
Onion and peppers stir-fry
- 1 red onion, sliced
- 2 bell peppers, julienned (any color you prefer)
- 1 Tsp. garlic
- 1 Tbs. EVOO
- Season with salt and pepper
- Guacamole – 1 Tbs lime juice, 1 avocado, salt + pepper to taste
- Cheddar cheese, shredded
- Sour cream (optional)
- Prepare the marinade and rub it over the steak. Place in the slow cooker. Pour the tomatoes on top.
- Set the cooker on low for 6 hrs (or on high for 3 hrs).
- When the meat is about done (about 30 min left), stir-fry the vegetables in a medium skillet over med-high heat, about 6 minutes.
- Prepare all the toppings and set aside.
- When the meat is done, wrap everything up in the tortilla. You choose the portions :).
- Dig in!